Spring Vegetable Minestrone

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3 Tbs. olive oil, plus more for drizzling

2 large shallots, finely diced

3/4 cup dry white wine

3 large cloves garlic, minced (1 Tbs.)

1/8 tsp. cayenne pepper

3 medium carrots, peeled and cut into 1/4-inch dice (11/3 cups)

1 large Yukon gold potato, peeled and cut into 1/4-inch dice (11/3 cups)

2 medium young turnips, peeled and cut into 1/4-inch dice (11/3 cups)

4 cups low-sodium vegetable broth

12 Italian parsley sprigs

8 fresh thyme sprigs

2 bay leaves

10 oz. fresh or frozen shelled peas (2 cups)

4 oz. snow peas, stems trimmed and cut into 1/8-inch-wide slices (1 cup)

3 cups lightly packed spinach leaves (2 oz.)

2 Tbs. minced fresh tarragon, for garnish

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